Spice up your weeknight with these irresistible Singapore Noodles! Packed with succulent prawns and tender pork, this dish is a symphony of sweet, savoury, and spicy notes. With the goodness of ginger and garlic, it's a super speedy, low-calorie delight that's perfect for using up leftovers and nourishing your body.
Place the vermicelli rice noodles in a bowl and pour boiling water over them. Let them soften for 4-5 minutes, then drain and leave them in a sieve to steam-dry.
In a separate bowl, combine the soy sauce, apple juice, honey, fish sauce, lime juice, and curry powder. Mix well and set the sauce aside.
Deseed and slice the red chilli. Finely chop the garlic cloves and ginger. Cut the carrot into matchsticks and slice the spring onions lengthways. Shred the Chinese cabbage. Cut the cooked pork into strips.
Heat a wok over a high heat and add 1 tablespoon of rapeseed oil. Add the sliced red chilli, finely chopped garlic, coriander stalks, and finely chopped ginger. Stir-fry for 2 minutes.
Add the carrot matchsticks, sliced spring onions, and shredded Chinese cabbage to the wok. Stir-fry for about 5 minutes until softened, then push all the vegetables to one side of the wok.
Add the remaining 1 tablespoon of rapeseed oil to the empty side of the wok. Pour in the beaten egg and scramble it, incorporating it into the vegetables. Add the raw king prawns and stir-fry for a few seconds until they start to turn pink.
Add the pork strips to the wok and stir-fry to heat through and combine with the other ingredients. Then, add the drained noodles and the prepared sauce, followed by the beansprouts.
Continue to stir-fry until the prawns are fully cooked through and the noodles are well coated with the sauce. Serve immediately, topped with fresh coriander leaves.
For an extra layer of flavour, marinate the pork strips in a little soy sauce and a pinch of curry powder for at least 30 minutes before cooking.
If you don't have leftover roast pork, you can use thinly sliced chicken breast or firm tofu as a substitute.
Ensure your wok is very hot before adding ingredients to achieve that authentic stir-fry char and flavour.
To prevent the noodles from sticking, make sure they are thoroughly steam-dried after draining.